JPH07264983A - Fat preventing swell caused by oil absorption, chocolate for composite cake and composite cake - Google Patents

Abstract

PURPOSE:To obtain a fat which is useful in chocolate for composite cakes because it causes no swell in cake with the oil or fat absorbed, inhibit the oil migration and shows excellent storage stability for a long period of time without damage in appearance and deterioration in melting in mouth. CONSTITUTION:The object fat that inhibits cake from swelling with the oil absorbed contains a glyceride in which the 1, 3 ester chains contain saturated fatty acids of 20 to 24 carbon atoms, while the 2 ester chain contains an unsaturated fatty acid of 20 to 24 carbon atoms. The fat is admixed to the fat components for chocolate and the chocolate and baked cake are combined to give conjugated chocolate cake. Or in other cases, the chocolate may be used as a shell and the core may be filled with cream or the like.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil and fat swelling-preventing functional fat, a chocolate for complex confectionery, and a complex confectionery.

[0002]

2. Description of the Related Art There are complex confectionery products such as biscuit and cookie, which are mainly made of wheat flour, fats and oils, sugar, and coated with chocolate and sandwiched. There is a phenomenon that the fats and oils component is transferred to chocolate, whitening of the biscuit (transfer source) and softening of the chocolate (transfer destination) occur, and such a phenomenon remarkably reduces the product value of the composite baked confectionery.

Also in shell type chocolates, liquid oil and fats migrate from the center side to the shell side, causing softening or stickiness on the shell side (transfer destination), stickiness on the center side (transfer source), deterioration of melting in the mouth, etc. As a result, the product value will drop significantly.

These are known as the so-called "fats and fats migration phenomenon", for example, in the document Confectionaly Pr.
oduction, G. Talbot, et al, April, page 256, (1990), Japanese Patent Publication No. 61-47491, Japanese Patent Publication No. 63-126457, Japanese Patent Publication No. 64-60325, Japanese Patent Publication No. 5-192081. . Suppress solid-liquid separation by refining the crystals of the source oil phase by using additives etc. to the source oil phase (eg margarine and shortening for baked confectionery, center cream for shell mold chocolate) However, as a result, the degree of freedom of the liquid oil is reduced to prevent the transition, or the idea of designing on the assumption that the transition is made in advance is made, and the mechanism or mechanism of the transition phenomenon itself. It was not a measure that was clarified well and that the cause was taken directly.

[0005]

DISCLOSURE OF THE INVENTION During the research on the mechanism of fat and oil migration, the present inventors have found that fat and oil migration is a phenomenon in which liquid oil in a fat and oil phase penetrates into pores in fat and oil of chocolate in contact with it. It is found that the pore size of a specific region of the transfer destination influences the permeation amount, etc. (Japanese Patent Laid-Open No. 5-292886), and when oil transfer occurs, the transfer oil absorbs oil and swells. It was found that

[0006] That is, the idea of a solution different from the conventional one that the migration of the liquid oil can be prevented by controlling the transfer destination oil and fat rather than controlling the transfer source oil and fat phase, and the oil and fat are transferred. As an ability to prevent coming, searching for fats and oils with or without oil absorption swelling prevention function, using this to prevent fats and oils transfer to chocolate for complex confectionery, and to obtain complex confections without fats and oils transfer The present invention was reached during the examination.

[0007]

[Means for Solving the Problems] That is, the present invention
Oil absorption and swelling-preventing functional fats and oils containing 1,3-position saturated 2-position unsaturated glyceride having 20 to 24 saturated fatty acids as constituent fatty acids, and saturated fatty acids having 20 to 24 carbon atoms as constituent fatty acids
Chocolate for complex confectionery containing 1,3-position saturated 2-position unsaturated glyceride in an oil and fat component and having an oil-absorption swelling prevention function, and complex confectionery obtained by combining the chocolate with baked confectionery, and the chocolate shell age,
It is a shell mold type chocolate containing a center cream inside.

The first aspect of the present invention is an oil-absorption-swelling-preventing functional fat or oil containing a 1,3-position saturated 2-position unsaturated glyceride having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid.

A 1,3-position saturated 2-position unsaturated glyceride having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid and a method for producing the same are described in US Pat.
It is known in JP-A No. 2-6635, JP-A No. 63-240745 and the like, and can be produced by any of these methods.

However, these specifications do not teach the use of the above-mentioned glycerides as oil-and-swelling-preventing functional fats and oils, and the use of the glycerides is the scope of the present invention. That is, in U.S. Pat. No. 4,241,054, an anal leak preventive agent used in place of cacao butter is disclosed in JP-A-62-6635.
JP-A-63-1 as a fat bloom inhibitor in Japanese Patent No.
No. 40745 discloses the usage of each as an agent for omitting tempering or simplification, or as an agent for restoring the original shiny chocolate even after it is placed at a high temperature where it loses its shape retention property. The use as a swelling-preventing functional fat is not described.

Here, the oil-and-swelling and swelling-preventing functional fats and oils are not the fats and oils conventionally used for the source fat and oil phase (see, for example, JP-A-63-126457) but the opposite destination fat and oil phase. Is a fat and oil that has a function of contacting the fat and oil phase on the low solid fat side (the side containing a large amount of liquid oil) and preventing the fat and oil from migrating and swelling from the fat and oil, It has nothing to do with the function of fat bloom prevention, tempering omission, or simplification.

As shown in the examples described later, the lid has the same carbon number.
Even with di-saturated 1-unsaturated glycerides having 20 to 24 saturated fatty acids as constituent fatty acids, glycerides in which unsaturated fatty acids are bonded to the 1- or 3-position have a bloom-preventing effect in chocolate, but oil absorption Not only does it not become an active ingredient of the swelling prevention function, but it also rather inhibits the function of coexisting 2-unsaturated glycerides.

In this sense, among the di-saturated 1-unsaturated glycerides having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid,
The 2-position unsaturated glyceride should be present in a larger amount than the 2-position saturated glyceride,
When it is obtained by transesterification using an enzyme that selectively acts on the position, it can be used for the target functional oil or fat, but in transesterification with an alkali metal catalyst such as sodium methylate, the 2-position saturated glyceride is 2-unsaturated. Since a double amount of the type glyceride is produced, the target functional fat or oil cannot be obtained.

Even if it is a 1,3-position saturated 2-position unsaturated glyceride, the 1,3-position saturated 2-position unsaturated glyceride which is the main component of cocoa butter or its substitute fat, that is, saturated fatty acid has 16 carbon atoms. Glycerides as short as ~ 18 are not effective ingredients for oil absorption swelling prevention function. And including 1,3 position saturated 2 position unsaturated type glyceride which makes 20-24 saturated fatty acid a constituent fatty acid,
These 1,3-position saturated 2-unsaturated glycerides are in the form of stable crystalline powders, and when used in the production of chocolate without being dissolved, they have the effect of omitting or simplifying tempering. The swelling prevention function is poorly expressed, and it is rather preferable to use it in a eutectic state with other glycerides in the present invention.

A saturated fatty acid having 20 to 24 carbon atoms, which is an effective component for exhibiting oil absorption and swelling prevention function, is used as a constituent fatty acid 1,
A 3-position saturated 2-position unsaturated glyceride has 20 carbon atoms in both residues rather than one residue being a saturated fatty acid having 20-24 carbon atoms.
It is preferable that the glyceride is a saturated fatty acid of -24 and the unsaturated fatty acid is a glyceride that is oleic acid rather than a glyceride that is linoleic acid or linolenic acid. Among the saturated fatty acids having 20 to 24 carbon atoms, 22 carbon atoms, that is, behenic acid is preferable from the viewpoint of easy availability as a resource.

That is, a typical example of the 1,3-position saturated 2-position unsaturated type glyceride having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid in the present invention is 1,3-dibehenoyl, 2-oleyl glyceride (hereinafter referred to as "BOB"). , But some of them are BOSt (St is stearic acid residue), AO
A, BLB (L is a linoleic acid or linolenic acid residue).

Further, the effective amount for exhibiting the functionality at the time when the oil absorption swelling prevention function is expected is such that the glyceride is contained in the functional oil and fat in an amount of 0.1 to 20% by weight, and most preferably 2 It is preferable that the content is up to 7% by weight. If it is too much, it will be used in chocolate to increase the viscosity and reduce workability. However, if it is before being prepared into chocolate for complex confectionery and before being mixed with other fats and oils such as cacao butter and other hard butters, it does not prevent a higher content.

The oil and swelling-preventing functional fat may be hard butter itself as a chocolate raw material, and in that case, a 1,3-position saturated 2-position unsaturated type having a saturated fatty acid having 16 to 18 carbon atoms as a constituent fatty acid is used. An oil and fat composition containing glyceride as a main component, wherein 2 to 20%, preferably 3 to 20%, of the 1,3-position saturated 2-position unsaturated glyceride containing the saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid in the composition. 10% is included.

The second aspect of the present invention is for a complex confectionery having an oil-absorption and swelling-preventing function, which contains a 1,3-position saturated 2-position unsaturated glyceride having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid in an oil and fat component. It's chocolate.

As is clear from the above explanation, the chocolate oil content of this chocolate is preferably 0.1 to 20% by weight, and most preferably 2 to 7% by weight.

Although the chocolate itself can be produced by a known method, the 1,3-position saturated 2-position unsaturated glyceride having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid usually has a crystal transition rate. Since it is slower than the chocolate fats and oils of the above, known seed agents (Japanese Patent Laid-Open No. 62-13653).
No. 0, JP-A-64-60330 and JP-A-2-406) may be used to produce chocolate.

The third to fourth aspects of the present invention are a composite confectionery product obtained by combining the chocolate with baked confectionery, and
A shell mold type chocolate containing the chocolate as a shell and a center cream inside.

The baked confectionery here is flour, fats and oils, biscuits mainly composed of sugar, and the combination is such that the baked confectionery is buried in chocolate, or the baked confectionery is coated or sanded with chocolates. In particular, the composite aspect does not matter.

[0024]

EXAMPLES Examples will be shown below, but the present invention is not limited to these examples. In the following examples, "%" and "parts" are by weight.

Example 1 (Production of BOB and B ₂ O)

High oleic sunflower oil and behenic acid ethyl ester were transesterified with a lipase enzyme having specificity at the 1,3-position, the ethyl ester was distilled off, and the high melting point fraction obtained by solvent fractionation. To refine the carbon number
The glyceride content with 20-24 saturated fatty acids in the 1,3 position
68% oil and fat (hereinafter, this oil and fat is referred to as "BOB oil") was obtained.

In addition, "B ₂ O fat" used for comparison with "BOB fat" in the following examples is high oleic sunflower oil and behenic acid ethyl ester which are transesterified with sodium methylate to distill ethyl ester. After removal, it was obtained by purifying the medium melting point fraction obtained by solvent fractionation. About 68% of mixed acid group glyceride in which 2 molecules of saturated fatty acid having 20 to 24 carbon atoms and 1 molecule of oleic acid were randomly distributed Including.

Example 2 (Production of functional oil / fat for preventing oil absorption and swelling)

The BOB fat obtained in Example 1 was added to cocoa butter in an amount of 5% by weight to prepare an oil and oil swelling-preventing functional fat and oil.

This oil and fat, cocoa butter as a control, and as a comparison, an oil and fat in which the same amount of B ₂ O oil was added instead of BOB oil were tempered, and the oil absorption swelling test described below was conducted. The results are shown in the attached drawing (drawing-substituting photograph), and the fats and oils of this example exhibited an excellent oil-absorption and swelling prevention function as compared with the control and the comparison.

However, in this test, a shortening type seed agent containing stabilized crystal powder of SOS glyceride was used in an amount of 0.2% based on the oil and fat so that no difference in tempering would occur.

Oil absorption swelling test method: A test oil and fat tempered at 30 ° C. was poured into a glass tube having an inner diameter of 5 mmΦ so that the length from one end was 6 cm, and allowed to stand at 15 ° C. for 20 minutes for cooling and solidification. Aged at 20 ° C. for 1 week. This is extruded from a glass tube to obtain a rod-shaped specimen. This rod-shaped sample was applied to a colored liquid oil (0.5% Sud in high oleic sunflower oil having an oleic acid content of 80%).
an IV was dissolved) was suspended on a beaker containing it, and fixed at a position where the lower end of the sample was in contact with liquid oil, and the temperature was changed for 1 cycle / day (hold each at 18 ° C and 27 ° C for half a day).
Then, the rod-shaped specimen is observed to absorb the colored liquid oil and swell.

Example 3 (Production of chocolate and shell mold type chocolate)

Shell chocolate blended center cream blended cocoa butter 26 parts Palm medium melting point fats and oils 32 parts BOB fats 2 parts Whole milk powder 32 parts Cocoa mass 14 parts Powdered sugar 36 parts Full milk powder 20 parts Lecithin 0.4 parts Powdered sugar 38 parts Lecithin 0.4 parts

A shell mold type (shell: center = 5: 5) chocolate was trial-produced by the conventional method according to the above formulation, and an oil and fat transfer test was carried out under storage conditions of 17 ° C. and 28 ° C. for 1 cycle / day × 1 week. went.

The evaluation was carried out by extracting the oil component with hexane from the shell chocolate and the center cream before and after the storage and increasing / decreasing the amount.

Among the above blends, the one using BOB fat is A
And B was used instead of cocoa butter.

(Extracted oil) Increase / decrease in oil Shell oil (%) Center oil (%) Before storage 37.54 36.68 After storage A (BOB fat) 38.30 34.01 B (cocoa butter) 44.17 30.70

As shown by the above results, the fat and oil using BOB fat suppresses the increase in the oil content of the shell chocolate, and thus suppresses the phenomena peculiar to the oil and fat transfer such as softening and depression and the decrease in the oil content of the center cream. Since it does not occur, the mess does not occur. Therefore, by using BOB fat, a good state close to the initial stage of production can be maintained.

Example 4 (Production of chocolate and shell mold type chocolate)

Shell chocolate formulation Center cream formulation Cocoa butter 26 parts Palm medium melting point oil / fat 32 parts BOB oil 2 parts Full milk powder 32 parts Cocoa mass 14 parts Powdered sugar 36 parts Total milk powder 20 parts Lecithin 0.4 parts Powder sugar 38 parts Lecithin 0.4 parts

A shell mold type (shell: center = 5: 5) chocolate was trial-produced with the above composition, and 17
The transfer of fats and oils was examined under storage conditions of 1 cycle / day × 1 week between ℃ and 28 ℃.

The evaluation was made by increasing / decreasing the oil content (extraction amount) of shell chocolate and center cream.

Among the above blends, the one using BOB fat is A
And B, B ₂ O using cocoa butter instead
The thing using fat was compared and considered as C.

(Extracted oil) Increase / decrease in oil Shell oil (%) Center oil (%) Before storage 37.54 36.68 After storage A (BOB fat) 38.30 34.01 B (control) 44.17 30.70 C (B ₂ O fat) 43.55 29.80

As shown by the above results, the fats and oils using BOB fats suppress the increase in the oil content of the shell chocolate, and therefore suppress the phenomena peculiar to the oil and fat transfer such as softening and depression and reduce the oil content of the center cream. Since it does not occur, the soft state is maintained without the ghosting. Incidentally C
The asymmetric type fat and oil of (1) clearly has a difference in the effect from the symmetrical type fat and oil, and only the BOB fat is effective for preventing the fat and oil transfer.

Example 5 (Production of chocolate and complex baked goods)

Chocolate formulation Biscuit formulation Coa butter 26 parts Soft flour 100 parts BOB fat 2 parts Oil and fat composition 35 parts Cacao mass 14 parts White sugar 40 parts Whole milk powder 20 parts Whole egg 5 parts Powder sugar 38 parts Salt 0.5 parts Lecithin 0.4 parts Water Part 18 is circular with a diameter of 40 mm. Shape is circular with a diameter of 34 mm. Weight is 15 g. Weight is 4.0 g.

A composite baked confectionery was prepared by burying chocolate and biscuits having the above composition in chocolate to the extent that the surface of the biscuits was not buried. The product was tested for storage for 2 weeks under conditions of 2 cycles / day between 17 and 28 ° C. A control using cocoa butter instead of BOB fat was used as a control.

As a result, in the control, a phenomenon such as whitening or spots was observed in the biscuit portion at the 15th cycle, but when BOB fat was used, such a phenomenon was not observed at all and a good state was maintained. It was

Example 6 (Production of chocolate and complex baked goods)

2 parts of BOB fat was reduced to 1.5 parts, and the reduced 0.5 parts was made into a powder of stable crystal form and added without melting at about 35 ° C. during cooling of the chocolate dough after conching, And the chocolate was manufactured with substantially no tempering. Other than that, a composite food with biscuits was produced in the same manner as in Example 5, but a test of storing it for 2 weeks under the same 2 cycles / day condition was carried out.
In the control, a phenomenon such as whitening or spots was observed on the biscuit portion at the 15th cycle, but when the product of this example was used, such a phenomenon was not observed at all and the good state was maintained.

[0053]

[Effect] The oil / fat swelling-preventing functional oil / fat of the present invention can prevent oil / fat transfer by being contained in the oil / fat of the transfer destination, not in the oil / fat phase of the transfer source when the oil / fat transfer conventionally occurs.
As a result, biscuits, which are foods containing oils and fats, cookies, whitening and softening in shell type chocolates,
It is possible to prevent phenomena such as bouncing, and to maintain a very good condition for a long period of time without loss of appearance and deterioration of melting in the mouth.

[0054]

[Brief description of drawings]

FIG. 1 is a photograph as a substitute for a drawing, which collectively shows the results of the oil absorption swelling test of three samples of Example 2.

FIG. 2 is a drawing-substituting photograph showing the results of an oil absorption swelling test of a control sample of Example 2.

FIG. 3 is a drawing-substituting photograph showing the results of an oil absorption swelling test of a BOB fat-added sample of Example 2.

FIG. 4 is a drawing-substituting photograph showing the results of an oil absorption swelling test of a B ₂ O fat-added sample of Example 2.

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[Procedure amendment]

[Submission date] July 20, 1994

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Brief description of the drawing

[Correction method] Change

[Correction content]

[Brief description of drawings]

FIG. 1 is a front view collectively showing the results of an oil absorption swelling test of three samples of Example 2.

FIG. 2 is a front view showing the results of an oil absorption swelling test of a control sample of Example 2.

FIG. 3 is a front view showing the results of an oil absorption swelling test of a BOB fat-added sample of Example 2.

FIG. 4 is a front view showing the results of an oil absorption swelling test of a B ₂ O fat addition sample of Example 2.

[Procedure Amendment 2]

[Document name to be corrected] Drawing

[Correction target item name] All drawings

[Correction method] Change

[Correction content]

[Figure 1]

[Fig. 2]

[Figure 3]

[Figure 4]

Claims (4)

[Claims] 1. An oil-absorption / swelling-preventing functional oil containing a 1,3-position saturated 2-position unsaturated glyceride having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid. 2. A chocolate for complex confectionery having an oil-absorption and swelling prevention function, which comprises a 1,3-position saturated 2-position unsaturated glyceride having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid in an oil and fat component. 3. A composite confectionery which is a combination of the chocolate according to claim 2 and baked confectionery. 4. A composite confectionery containing the chocolate according to claim 2 as a shell and containing a center cream inside.